Ingredients

How to make

STEP 1

Thaw and prepare turkey for roasting as directed on package; remove giblets from neck and body cavities. Do not stuff. Season cavity with salt; brush skin with melted butter.

Kettle or Covered Charcoal Grill
Place coals to one side in grill; heat until coals are ash white. Make aluminum foil drip pan; place opposite hot coals. Place top grilling rack over coals and drip pan.

Place prepared turkey onto grill over drip pan. Open bottom vents directly under coals. Cover grill, positioning top vent directly over side of grill with turkey. Adjust vent as necessary to keep a consistently hot fire. Add coals to fire as necessary.

Grill turkey 11-20 minutes per pound, turning halfway through the time and basting with butter. Turkey is done when meat thermometer inserted into thick part of breast or thigh reaches 165°F. Remove turkey from grill. Let stand 15 minutes before carving.

Gas Grill
Make aluminum foil drip pan. Place over coals on one side of grill, if using dual control gas grill; heat other side 10-15 minutes on high. Place drip pan over one half of coals to block out direct heat, if single control gas grill is used, heat grill 10-15 minutes on high. Reduce heat to medium.

Place turkey onto top rack directly above drip pan. Grill turkey on medium heat 11-20 minutes per pound, turning halfway through the time and basting with butter.Turkey is done when meat thermometer inserted into thick part of breast or thigh reaches 165°F. Remove turkey from grill. Let stand 15 minutes before carving.

Tip #1

Be sure to use a drip pan at least as large around as your turkey. Drippings that fall outside the pan can cause flare-ups that may singe your turkey.

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